Melt butter in a large saucepan over medium heat. Add onions and cook, stirring often until caramelized.
Add beer and cook until beer is reduced by half.
Add broth, thyme and bay leaf. Cook for 30-40 minutes.
Remove thyme sprigs and bay leaf, then season to taste with salt and pepper.
Pour soup into shooter glasses topped with morel cheese triangles.
If you don't feel like serving this soup in shooter glasses, feel free to serve it in bowls or crocks.To make serving easier, strain liquid into a glass measuring cup and keep warm until needed, reserving onions. When ready to serve, spoon a small amount of onions into 12 shooter glasses. Pour warm soup into glasses to 3/4 full. Serve with morel cheese triangles on top or on the side.